| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Thai |
Thai, Curry |
1 |
Servings |
INGREDIENTS
| 13 |
|
Small dried chilies |
| 2 |
tb |
Chopped shallots |
| 4 |
tb |
Chopped garlic |
| 1 |
tb |
Chopped galangal |
| 2 |
tb |
Chopped lemon grass |
| 2 |
ts |
Chopped kaffir lime rind |
| 1 |
tb |
Chopped coriander root |
| 20 |
|
Peppercorns |
| 1 |
ts |
Shrimp paste |
| 1 |
tb |
Coriander seed |
| 1 |
ts |
Cumin seed |
INSTRUCTIONS
Soak dried chilies in hot water for 15 minutes and deseed. In a wok over
low heat, put the coriander seeds and cumin seeds and dry fry for about 5
minutes, then grind into a powder. Into a blender, put the rest of the
ingredients except the shrimp paste and blend to mix well. Then add the
coriander seed-cumin seed mixture and the shrimp paste and blend again to
obtain about 3/4 cup of a fine-textured paste. This can be stored in a
glass jar in the refrigerator for about 3-4 months. Recipe from: The
Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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